How to use Baker's Math (Baker's Percentages)

Baker's math is the BEST. In this video I give examples on how to use a recipe written in baker's percentages and how to scale it to any size recipe you want.
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[@sairai9841]

Such honest and to the point video. Thank you in abundance 🙏🏻🙏🏻🙏🏻🙏🏻👍👍👍👍

[@rosehillsourdough]

I’m glad you enjoyed it!

[@MrsJax304]

This is perfect. Thank you

[@rosehillsourdough]

happy to help!

[@jordhuga271]

Thank you. Building a laminated sheet with all my measurements and formulas for easy reference with messy hands.

[@rosehillsourdough]

Check out rosehillsourdough.com/free-sourdough-resources I’ve got you covered!

[@amanda67]

When you see tsp,tbs eg 1 3/4 tsp how do u convert to bakers percentage ?

[@rosehillsourdough]

Take the tsp measurement and divide by the amount of flour. That way you’ll have an effective ratio of tsps per g. So say the recipe calls for 1 & ¾ tsp of baking soda and 600g of flour. Do 1.75/600 to get 0.003 tsp/g baking soda. Just remember to write the unit down so you don’t accidentally do 0.3% by weight! The other option is to get a scale and weight out the baking soda and just use that to find the % by mass. Hope this helps!

[@SamanthaH]

But how does one know what % to use ??
Like the 100/75/3/20% you used for bread dough, is that like ALWAYS the rule! (I know hydration can change) … but will the salt and sourdough always be that %??

[@rosehillsourdough]

The recipe will be written in percentages. All mine are. But yeah 2-3% salt is good and 10-20% sourdough is good if you’re developing your own recipes.

[@kentbrookins1980]

Your hydration percentage is wrong the way you have done this. You have to add the weight of the starter flour and water back to the water and flour and then do your division again and you will see that your hydration is somewhere around 78% not 75% and that makes a huge difference when you’re making bread.

[@rosehillsourdough]

Hey Kent! You can’t just simply add in the flour and water from the starter to find total hydration. As the water and flour in the starter aren’t isn’t just water and flour anymore once it’s fermented. In practice you can include all the water but only about 60% of the flour. This math is typically much too confusing to beginner and intermediate bakers so I don’t really use the term “hydration” in my recipes. I use just the % of water. Sounds like you’re a more advanced baker. Check out my Yeasted Comparable Hydration (YCH) description in Pizza with Rosehill Sourdough

[@dorothyrushforth888]

Far too fast to follow!

[@rosehillsourdough]

Thanks for the feedback Dorothy! Try it on 0.75x speed

[@dorothyrushforth888]

@@rosehillsourdough I have no idea how to do that lol. I watch on my phone or iPad 🥴

[@arbenberisa2581]

Cool😅